CN106998947A - Baked coffee equipment, coffee brewing devices and baked coffee method - Google Patents
Baked coffee equipment, coffee brewing devices and baked coffee method Download PDFInfo
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- CN106998947A CN106998947A CN201580064177.0A CN201580064177A CN106998947A CN 106998947 A CN106998947 A CN 106998947A CN 201580064177 A CN201580064177 A CN 201580064177A CN 106998947 A CN106998947 A CN 106998947A
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 115
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 115
- 238000000034 method Methods 0.000 title claims abstract description 84
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 180
- 238000012544 monitoring process Methods 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 230000008859 change Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 230000004044 response Effects 0.000 claims description 5
- 238000005086 pumping Methods 0.000 claims description 4
- 238000005259 measurement Methods 0.000 claims description 2
- 238000009790 rate-determining step (RDS) Methods 0.000 claims 1
- 240000007154 Coffea arabica Species 0.000 description 93
- 230000008569 process Effects 0.000 description 61
- 238000005336 cracking Methods 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 238000009825 accumulation Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000013500 data storage Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005538 encapsulation Methods 0.000 description 2
- 150000002894 organic compounds Chemical class 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002028 premature Effects 0.000 description 2
- 235000007460 Coffea arabica Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000015114 espresso Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 210000000352 storage cell Anatomy 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/42—Beverage-making apparatus with incorporated grinding or roasting means for coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
- A23N12/12—Auxiliary devices for roasting machines
- A23N12/125—Accessories or details
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Apparatus For Making Beverages (AREA)
Abstract
Disclose a kind of baked coffee equipment（100）, it includes：For accommodating coffee bean（10）Compartment（110）；Bake element for bakeing the coffee bean in the compartment（140）；Controller for controlling bake element（130）；And for monitoring the VOC discharged during bakeing by the coffee bean（VOC）Total amount and provided to controller the monitoring amount instruction sensor（120）.The function that controller is suitable to receive the instruction of the gross weight of coffee bean and the instruction as the total amount monitored and the instruction of gross weight in compartment controls bake element, and the function defines total VOC release characteristics of the coffee bean during bakeing.Also disclose a kind of coffee brewing devices and baked coffee method.
Description
Technical field
The present invention relates to baked coffee equipment, the baked coffee equipment includes the compartment for being used to accommodate coffee bean；For drying
Roast the bake element of the coffee bean in the compartment；And for controlling the controller of bake element.
The invention further relates to include the coffee brewing devices of such baked coffee equipment.
The method that the present invention yet further relates to roast coffee beans, this method includes heating coffee bean with roast coffee beans.
Background technology
In modern society, coffee has changed into one of most popular beverage, for consumer, or in such as coffee
The retail shop in shop etc, or in family expenses supermarket, the coffee of many different types and taste is typically that consumer can obtain
.Coffee has caused the change in terms of how consuming coffee as the popular differentiation of beverage, such as in home scenarios.
However, in the past, mainly for example using family's coffee machine of such as espresso coffee machine or filter etc from instant
Coffee particles are infused coffee from the ground coffee powder of encapsulation, and the feeling of freshness of coffee brewed is more emphasized now, this triggers
The popularity degree of baked coffee equipment rises.In such devices, it is fresh（It is i.e. green）Coffee bean can pass through thermal process
Bakee, such as using hot gas or pass through the physical contact with hot surface.During bakeing at a temperature of higher than 170 °C, water is weighed
New distribution and such as Mei Lade（Maillard）The complex chemical reaction of reaction etc and pyrolysis are induced.Fresh ground coffee
End may then pass through the coffeiform for grinding fresh baking into so as to promote brewing for fresh coffee.With the grinding from encapsulation
The coffee that coffee powder is brewed is compared, and such coffee is typically considered to outstanding taste.
However, the control of such baked coffee process be far from it is insignificant.Different user may require coffee bean not
With the degree of baking, such as shallow baking or deep baking, to cater to their personal taste.Moreover, the coffee bean of different cultivars will
The different baking time is asked, to realize certain baking degree.Even if in fact, the different harvests of the coffee bean of same breed
Thing may show changeability in terms of the required baking time, to realize desired baking degree.Therefore, coffee is being provided
One of significant challenge in terms of baking device is to ensure that the product of baking meets the expection of customer；For example with desired baking journey
Degree.
The existing baked coffee equipment of such as Nesco types CR-1000 series baked coffee devices etc is allowed a user to specify
The baking time of coffee bean, to realize desired baking result.Other baking devices are by allowing a user to specify stoving temperature
To provide the control to baking process.However, as indicated above, it has been found that, it is desirable to baking degree can not（Only）Pass through
Baking time and/or temperature is controlled as one man to realize.
The content of the invention
The present invention tries to provide a kind of baked coffee equipment for the coffee bean that can produce baking in a more consistent way.
The present invention further seeks to provide a kind of coffee brewing devices of baked coffee equipment as include.
The present invention further tries to provide a kind of method of roast coffee beans in a more consistent way.
According to one side there is provided a kind of baked coffee equipment, including for accommodating the compartment of coffee bean；For bakeing
State the bake element of the coffee bean in compartment；Controller for controlling bake element；And by institute during being bakeed for monitoring
State the VOC of coffee bean release（VOC）Total amount and provided to controller the monitoring amount instruction biography
Sensor；Wherein controller is suitable to receive the instruction of the gross weight of coffee bean and the instruction of the VOC total amounts as monitoring in compartment
Bake element is controlled with the function of the instruction of the gross weight of coffee bean in compartment, the function defines the coffee during baking
Total VOC release characteristics of beans.
The present invention is based on following experiences：The VOC of coffee bean per unit weight release total amount is during bakeing with consistent
Mode changes, and therefore can provide the accurate instruction of the progress of baking process so as to the total amount（I.e. coffee bean discharges
The summation of various VOC amount）Monitoring can bake and bank up with earth degree for the coffee bean being accurately determined in baked coffee equipment, make
Obtaining baked coffee equipment can use the parameter to be controlled to produce consistent baking result.
Baked coffee equipment may further include the user interface for specifying desired baking degree, wherein controller
Correspond to total VOC release characteristics for specifying baking degree in response to user interface and suitable for the amount of the monitoring in reception
In the case of disable bake element.This allows a user to specify the desired baking degree of coffee bean, this wish degree typically with coffee
The VOC of the per unit weight release of coffee beans total amount is related, so that baked coffee equipment greater flexibility is given, because this sets
It is standby that different baking degree can be provided in a uniform matter.
Baked coffee equipment can obtain the instruction of the gross weight of coffee bean in a suitable manner.In one embodiment, use
Family interface is further arranged to specify to the user that controller provides the gross weight and indicated.
Alternatively, the instruction of the gross weight of coffee bean is provided by sensor in compartment, and wherein controller is fitted
The time point for exceeding predefined threshold value in the rate of change of total VOC concentration from compartment during bakeing exports gross weight.Invention
People has realized that the VOC release characteristics of coffee bean can be at the beginning of for recognizing some of baking process point, such as coffee bean
The point split.Moreover, occurring the time point of such recognizable event in baking process during baking process, such as VOC releases are special
Indicated by property, the gross weight of coffee bean in the compartment of baked coffee equipment is typically depended on.Therefore, by monitoring that VOC's is total
The time point of the change of the speed discharged by coffee bean is measured, the gross weight of coffee bean can be accurately estimated.
Alternatively, baked coffee equipment may further include the gross weight for providing coffee bean in compartment to controller
The weight sensor of the instruction of amount.This provides the accurate determination to the gross weight of coffee bean in baked coffee equipment, this realization
Special consistent baking result.
In one embodiment, compartment further comprises outlet pipe, and wherein sensor is located at and the pipeline
In fluidly connecting.This tool has the advantage that：Sensor can be concentrated in relatively small volume therein in gas and operated, i.e., not
Need to operate in the full volumetric of compartment, so as to enhance sensitivity.Released to further enhance sensor for coffee bean
The exposure for the VOC put, baked coffee equipment, which may further include, is arranged to force gas from outlet pipe to sensor
Pumping device.
In one embodiment, controller be suitable to calculate during bakeing coffee bean discharge VOC cumulant and according to
Bake element is controlled according to cumulant, such as by calculating the area under the VOC release profiles changed over time.Inventor has sent out
Existing, this provides the particularly accurate instruction of the progress of baking process, because the coffee bean of different batches may be in different time
Point shows that certain changes in terms of VOC release characteristics, but the VOC discharged during baking process whole amount typically phase
To constant.
In another embodiment, baked coffee equipment further comprises for being provided to controller during bakeing
The timer of timing information, wherein controller are adapted to determine that the VOC total amounts of some point in time measurement during bakeing with being expected always
The deviation of VOC release characteristics；And control bake element in response to identified deviation.Which further improves baking process
Uniformity, because specific baking result can be controlled for ensuring that the VOC of coffee bean is released during baking process in baking process
Obtained in the case of putting the intended manner that characterization goes out, because such pattern for example typicallys indicate that what coffee bean was baked
Speed.Therefore, by monitor the deviation of desired pattern and adjust baking process with offset observe deviation, the essence of baking process
Exactness is improved.
The compartment of baked coffee equipment can include entrance；And bake element includes the heated air source of the entrance of coupling,
Wherein baked coffee equipment further comprises being arranged on the agitating element in the compartment stirring coffee during bakeing
Beans, wherein controller are further adapted for controlling agitating element.This can further improve the uniformity of baking process, because control
Device can control agitating element to control the heat transfer of coffee bean.
The further improvement of the uniformity of baking process can further comprise the feelings of cooling element in baked coffee equipment
Realized under condition, wherein controller is further adapted for control cooling element so as to the temperature of coffee bean during controlling baking process.
The coffee making of any one baked coffee equipment in above-described embodiment is included there is provided a kind of according to other side
Steep equipment.Such coffee brewing devices benefit from the improved uniformity of baked coffee equipment, can be with so as to provide one kind
The coffee brewing devices that improved uniformity is infused coffee in terms of taste.
According to another aspect, there is provided a kind of method of the coffee bean in compartment for bakeing baked coffee equipment, this method
Including：Total VOC release characteristics for coffee bean of the function of gross weight as coffee bean are provided during bakeing；Receive institute
State the instruction of the gross weight of coffee bean in compartment；Receive the instruction of the total amount for the VOC that coffee bean discharges during bakeing；It will release
The instruction for the VOC total amounts put is compared with the total VOC release characteristics provided；And according to the baking for comparing control coffee bean
Roasting.As being explained in greater detail above, by monitoring coffee in the case of the gross weight of the beans used in knowing baking process
Total VOC release characteristics of beans, can accurately control the baking degree of coffee bean.
This method may further include the cumulant for calculating the VOC discharged during bakeing by the coffee bean；And
Total VOC release characteristics that wherein described comparison step includes by the cumulant with providing are compared, once so that coffee bean exists
The VOC of predetermined cumulant is released during baking, then terminates baking process.This provides a kind of baking degree of control coffee bean
Particularly accurate method.
This method may further include according to during bakeing coffee bean discharge monitoring VOC total amounts with offer it is total
The deviation of VOC release characteristics controls the baking of coffee bean.As explained above, due to coffee bean expectation baking process time
Related VOC release characteristics tend to follow consistent pattern, so and the deviation of the pattern can be used to change baked
Journey so that it closely follows desired baking process, so as to further improve the uniformity of the baking degree of coffee bean.
Brief description of the drawings
In more detail and embodiments of the invention are described by way of non-limiting example referring to the drawings, in the accompanying drawings：
Fig. 1 schematically depict the baked coffee equipment according to one embodiment；
Fig. 2 schematically depict the VOC release characteristics of the coffee bean during bakeing；
Fig. 3 schematically depict the baked coffee equipment according to another embodiment；
Fig. 4 schematically depict the baked coffee equipment according to another embodiment；
Fig. 5 schematically depict desired and actual total VOC release characteristics of example baking process；And
Fig. 6 depicts the flow chart of the method according to one embodiment.
Embodiment
It should be appreciated that these figures are only schematical and are not drawn to scale.It is also understood that throughout these
Figure, identical reference numeral is used to refer to same or analogous part.
In the context of the present invention, VOC is organic compound, and it is in room temperature（298K or 25 DEG C）It is lower that there is restriction most
Small steam pressure, such as organic compound have the boiling point less than or equal to 250 DEG C, such as boiling in 50-250 DEG C of scope
Point.VOC total concentration can be the total concentration for all VOC discharged by coffee bean 10 that can be detected by VOC sensors.
Fig. 1 schematically depict the baked coffee equipment 100 according to one embodiment.Baked coffee equipment 100 is typically
Including the compartment 110 for storing coffee bean 10 wherein.Compartment 110 may further include the stirring dress comprising agitating member
Put, agitating member be, for example, be arranged on stirring rod 114 on or be otherwise affixed to the agitation blade 116 of the stirring rod so as to
Coffee bean 10 is stirred during the baking process of coffee bean.The agitating device assists in ensuring that the equal of the coffee bean 10 in compartment 110
It is even to bakee.The agitating device can be controlled for example in any suitable manner by controller 130, and this will be hereinafter further detailed
It is thin to explain.
Baked coffee equipment 100 typically further comprises the heating dress for heating coffee bean 10 during baking process
Put.In one embodiment, heater can be controlled by controller 130.Heater ensure coffee bean 10 be heated into
The proper temperature of the baking of row coffee bean 10, that is, carry out the desired chemical reaction of such as Maillard reaction and pyrolytic reaction etc
Proper temperature.In Fig. 1, only by non-limiting way of example, heater via pipeline 142 by being connected to compartment 110
The hot-air maker 140 of entrance 112 embodies.In this embodiment, entrance 112 is typically arranged to so that in baking process
Period, such as when stirring coffee bean 10 using agitating device, hot-air is conducted through coffee bean 10.Entrance 112 can be wrapped
Fine grid blockses etc. are included to prevent coffee bean 10 from entering pipeline 142.
It will be appreciated, however, that any appropriate heater for heating coffee bean 10 can be used, such as it is attached to
Or one or more heating element heaters of one or more walls of compartment 110 are integrated into, entrance 112 can be omitted in the case.
Because such heater is well known by themselves, therefore only for for purpose of brevity, they further will not be solved in detail
Release.
Controller 130 is suitable to the total amount for being at least partially in response to the determination for the VOC that coffee bean 10 discharges during bakeing
（Ctotal）And control heater.This is based on following experiences：Coffee bean 10 tends to the coffee of the per unit weight during bakeing
Beans 10 discharge VOC reproducible amount（Cunit）, wherein the different phase in baking process discharges different amounts so that if compartment
The gross weight W of coffee bean 10 is in 110（Approximately）Known, coffee bean 10 discharges at the particular point in time during baking process
VOC specified quantitative detection may be used as baking process progress instruction, such as indicated by equation 1：
Ctotal = Cunit* W equatioies 1.
The VOC release overviews of the example total amount that coffee bean 10 is shown during bakeing are schematically depict in Fig. 2
（profile）.VOC release profiles express the total concentration C of the VOC in the compartment 110 as the function for bakeing time t.The song
Line can be divided into four different regions.First area I is associated typically with the drying stage of coffee bean 10, during this period
Coffee bean 10 is discharged into the total amount of the VOC in compartment 110 typically close to zero, as close to indicated by zero total concentration, and can
Only can slightly it increase（If it can truly occur）Until coffee bean enters the first cracking stage identified by region II, in the rank
The total amount for the VOC that coffee bean 10 is discharged into compartment 110 increases sharply as indicated in the section 11 of VOC release profiles in section,
The total concentration of VOC in compartment 110 is caused to increase sharply.It should be noted that the total amount for the VOC that coffee bean 10 discharges is this unexpected
Rate of change be also possible to related to the gross weight of coffee bean 10 in compartment 110, explain in detail as discussed further below.
As indicated by the point 12 in VOC release profiles, after the first cracking stage is completed, the VOC of coffee bean 10 is released
The speed put reduces rapidly so that the increased speed of VOC total concentration is significantly reduced in compartment 110, and is such as being released by VOC
Put curve section 13 indicate as zero or even slight negative value are likely to be breached during the 3rd region.In this phase in stage
Between this stable state in terms of the total amount of VOC concentration as caused by the VOC discharged as coffee bean 10 small amount typically by
Maintain, until coffee bean 10 enters the second cracking stage identified by the point 14 in VOC release profiles, such as by VOC release profiles
Region IV mark second cracking stage be typically characterized with the obvious increase of total VOC concentration in compartment 110, this attribution
In the total amount increase of the VOC that coffee bean 10 discharges during this stage.
As technical staff will immediately appreciate that, compartment 110 of the assessment based on closing above, VOC can not（Rapidly）From
Escaped in the compartment so that VOC total concentration may be related to the VOC existed any time in compartment 110 total amount.It is aobvious
So, for example by compartment 110 is vented and from compartment 110 remove VOC in the case of, the total concentration of the VOC in compartment 110 is not
It is so related.However, VOC total amount still can be for example accurate by monitoring the amount or concentration of the VOC in exhaust passage
It is determined that so that given point in time detect VOC total amounts can for provide baking process progress estimation.In other words, by
The baking process that baked coffee equipment 100 is realized can be by determining the actual amount in the VOC of certain time point coffee bean 10 release
And by by the actual amount with indicate baking process in specified point（The specific baking degree of such as coffee bean 10）Desired amount
It is compared to control so that baking process can be terminated when actual amount corresponds to desired amount.
In one embodiment, in order to promote this controlling mechanism, baked coffee equipment 100 can include being used for detecting every
The VOC sensors 120 of VOC such total concentration in room 110.VOC sensors are well known by themselves and are therefore only
For purpose of brevity it will not be further explained in detail.Any appropriate VOC sensors are used as VOC sensors 120.
In addition, controller 130 is arranged to the instruction for receiving the gross weight W of coffee bean 10 in compartment 110, to determine
The coffee bean VOC to be discharged expection total amount at the specified point of baking process so that once VOC expection total amount is actually being dried
Discharged during roasting by the coffee bean 10 in compartment 110, controller 130 can for example terminate baking process.
For example, baked coffee equipment 100 may further include user interface 150, it can be used by the user to control
Device 130 is provided desired by instruction and/or the coffee bean 10 for the gross weight for being added to the coffee bean 10 in compartment 110 for baking
Baking degree.The user interface of any appropriate type is for this purpose, such as driver plate, a series of buttons, programmable display
Device（It can be touch-screen display）One or more of etc..
Alternatively, controller 130 can be retrieved in compartment 110 from the sensor signal for being received from VOC sensors 120
The instruction of the gross weight of coffee bean 10.As explained above, coffee bean 10 during the different phase of baking process with not synchronized
Rate discharges VOC total amount, such as VOC total concentration.As indicated in such as Fig. 2, in the first cracking stage of coffee bean 10
Observe the obvious increase of the speed of VOC releases in beginning.The time point of this obvious increase generation is during baking process
The function of the gross weight of coffee bean 10 in compartment 110.This can be from following true understandings：Coffee bean 10 needs to absorb a certain amount of
Heat so as to cracking so that the total amount of heat that coffee bean 10 absorbs before first cracking may occur is their gross weight
The function of amount.The heat that coffee bean 10 absorbs when occurring due to heater 140 with fixed rate generation heat, therefore first cracking
The amount of amount is equal to the heat output of time per unit heater 140 and heater 140 produces the time quantum that this heat is exported
Product.
Therefore, controller 130 can monitor the time that the unexpected increase of the speed that VOC discharges during baking process occurs
Point t, and this time can be selected to the gross weight W for changing into the estimation of coffee bean 10 in compartment 110 according to following equatioies 2est：
West = Wunit *t
In equation 2, WunitIt is the unit coffee bean weight when first cracking after unit interval occurs.WunitValue can be with
Determine, for example, determined using appropriate experiment experience in any suitable manner.Therefore, baked coffee equipment 100 can be with
The timer 132 responsed to which including controller 130 is so as to needed for providing the gross weight for estimating coffee bean 10 to controller 130
Timing information.In Fig. 1, by non-limiting way of example, timer 132 is shown as single unit；Technical staff will
Understand, it is also feasible that the part of the formation controller 130 of timer 132.
In order to determine when to terminate baking process, controller 130 typically has to the coffee bean 10 of per unit weight
It is expected that the access right of total VOC release characteristics, the data can be merged into controller 130 in the form of an algorithm, or the data can
Alternatively can be in data storage cell 135（Such as non-volatile memory device）In may have access to.Such data（It is i.e. every
The total VOC release characteristics of expection of the coffee bean 10 of Unit Weight）Typically express during baking process in particular point in time coffee
The total amount for the VOC that coffee beans 10 discharge, such as typical amount for the VOC that coffee bean discharges under certain baking degree.In coffee bean
The total VOC release characteristics of the expection can be obtained in any appropriate manner during 10 baking, such as using appropriate experiment experience
Obtain to property.In one embodiment, it is contemplated that total VOC release characteristics are blanket, i.e., the certain kinds independently of coffee bean
Type.In an alternate embodiment, it is contemplated that total VOC release characteristics are used in the case specific to certain types of coffee bean
The coffee bean that family for example can indicate that type using user interface 150 will be baked so that controller 130 can be correspondingly
The appropriate total VOC release characteristics of expection of selection.
Therefore, controller 130 be typically arranged to by as by VOC sensors 120 determine by discharging coffee bean 10
VOC actual total amount is with indicating that the data of expected total VOC release characteristics are compared so that controller 130 can be in coffee bean
The VOC of 10 releases actual total amount and the VOC discharged by coffee bean of the specific baking degree for coffee bean expection total amount
Baking process is terminated during matching.
In one embodiment, controller 130 can be arranged to the independent of the total amount for the VOC that detection coffee bean 10 discharges
Actual value, and single actual value and the expected independent value of this detection be compared to determine whether termination
Baking process.However, in order to avoid the too early determination of baking process, such as because coffee bean 10 may be during baking process
Difference discharges the VOC of identical total amount, only during baking process as indicated by the actual release characteristics of the VOC of coffee bean 10
Some path points（waypoint）When having occurred（The quick speed increase in VOC release such as during first cracking）,
Controller 130 just may decide that termination baking process.It reduce the risk of baking process premature end.
If controller 130 is arranged to the area under the VOC total amount release profiles for example changed over time by determination
To determine the accumulation total amount of the VOC of the reduction of coffee bean 10 during baking process, then this risk can be reduced further.Because
This produces the value increased continuously as the function of time, and each value is unique and is specified reference point in baking process, is made
The premature end of baking process can be avoided completely by obtaining.
In the embodiment shown in fig. 1, baked coffee equipment 100 be suitable to from user input or from as previously explained that
The data that sample is provided by VOC sensors 120 obtain the weight of the estimation of coffee bean 10.This has the advantage that：The biography that need not be added
Sensor, so that potentially only to provide the cost that approximate gross weight reduces baked coffee equipment 100 as cost；For example, user can
It can have been provided for the inaccurate gross weight of coffee bean 10 to be baked, or the batch of the thermal capacity of coffee bean 10 is related
Change is it could mean that as explained above, as the gross weight of the coffee bean 10 derived from the time point of first cracking also may be used
Can be only approximate.
In order to realize coffee bean 10 gross weight it is guaranteed it is accurate determine, baked coffee equipment 100 can be further
Including weight sensor 125, schematic representation in such as Fig. 3.Weight sensor 125 can be cooperated with the bottom surface 111 of compartment 110,
For example weight sensor 125 can include flexible member（Such as spring）, its compression is the function of the load on bottom surface 111.
Compression degree can be measured to determine the weight of this load, i.e. coffee bean 10.Other of such weight sensor are appropriate
Embodiment is obvious for technical personnel.Because such weight sensor is well known by themselves, for letter
For the sake of clean, this will not be explained in any further details of mode.State that any appropriate weight sensor can be used
It is sufficient that this purpose.
In the above embodiments, by non-limiting way of example, VOC sensors 120 are located in compartment 110, because should
Any appropriate location for the VOC total amounts that coffee bean 10 discharges can be accurately determined when understanding that VOC sensors 120 can be located at.
Fig. 4 schematically depict specially suitable replaceable arrangement, and wherein compartment 110 includes being used for the row that gas is removed from compartment 110
Gas passage 117, wherein VOC sensors 120 can be fluidly connected with exhaust passage 117, for example, be placed in exhaust passage 117 or be placed in
In the chamber for being connected to exhaust chamber 117, as shown in Figure 4.VOC sensors are flowed in order to force gas through exhaust passage 117
120, pumping member 118（Such as Micropump）It can be placed between exhaust chamber 117 and VOC sensors 120 so that from compartment
The sufficient amount of the gas by exhaust passage 117 of 110 releases can reach VOC sensors 120 so that sensor provides gas
The accurate determination of middle VOC total amounts.Other arrangements are certainly equally possible, such as wherein VOC sensors 120 are located at exhaust passage 117
In and pumping member 118 is located at upstream or the arrangement in downstream in exhaust passage 117 according to VOC sensors 120.
In order to provide the proof of concept, Ye Jiaxue coffee is used（Yirgacheffe）With Guatemala's arabica coffees beans
Experiment is performed, wherein the principle according to the present invention bakees the coffee bean of different weight, i.e., by detecting what coffee bean discharged
Baking process is terminated during VOC specific total amount.In these experiments, the moderate of coffee bean, which is bakeed, is decided to be target, and this is typically
Producing has baking degree（Agtron）/ SCAA coffee color puts on the coffee bean of about 57 beans surface color.
Table 1：Baking test details
| Experiment | Beans type | Weight（g） | Terminate TVOC values（ppm） | Bakee color |
| 1 | Ye Jiaxue coffee | 50 | 2.4 | 57.4 |
| 2 | Guatemala | 50 | 2.4 | 56.7 |
| 3 | Ye Jiaxue coffee | 75 | 2.8 | 57.7 |
| 4 | Guatemala | 75 | 2.8 | 57.7 |
| 5 | Ye Jiaxue coffee | 100 | 3.4 | 56.4 |
| 6 | Guatemala | 100 | 3.4 | 57.9 |
Such as visible in table 1, when VOC total concentration reaches indicated desired amount, baking process terminates in baking knot
Outstanding uniformity is produced in fruit, wherein all bakings are realized than their desired baking face of the baking misalignment less than 2%
Color, this indicates that the different types of coffee bean of different weight all realizes closely similar baking degree.
In the above embodiments, as previously explained, by determine coffee bean 10 discharge VOC single total amount or
Accumulation total amount, the total amount that controller 130 is suitable to the VOC discharged in coffee bean 10 terminates heater 140 when reaching certain desired value.
However, in certain embodiments, controller 130 can be further adapted for releasing with time tracking coffee bean 10 during baking process
The total amount for the VOC put, and the operation of the total amount dynamic adjustment heater 140 according to tracking.More specifically, coffee bean 10 with
Time（I.e. during baking process）Expected VOC release characteristics can indicate the desired baking to be applied to coffee bean 10
Overview is roasted, such as coffee bean 10 is heated to effect the speed of desired baking degree.Therefore, controller 130 may be adapted to
By the actual value of the VOC total amounts discharged in certain time point coffee bean 10 with the time point coffee bean 10 of this amount discharge
The expection of VOC total amounts or desired value are compared, and the adjustment heating dress in the case where actual value deviates expected or desired value
Put 140 operation.
This is explained that Fig. 5 schematically depict the coffee bean 10 during baking process will in more detail with the help of Fig. 5
The expection release profiles 20 of the VOC of release total amount and during bakeing coffee bean 10 actual release profiles 30.VOC's is total
Amount is marked and drawed on the y axis, and the amount of the time passed during baking process is plotted on the x-axis.As it can be seen that, about t=
540s（Enter baking process 9 minutes）Time point at, actual curve 30 deviates considerably from expecting curve 20.
This deviation can correspondingly be used for adjusting the operation of heater 140 by controller 130.In given example
In, when the actual amount for the VOC that coffee bean 10 discharges exceedes desired amount, this is the too hot instruction of coffee bean 10, i.e. baking process
Progress is too fast so that controller 130 can be for example by controlling foregoing agitating device and/or being used to cool down compartment by control
The cooling element of coffee bean 10 in 110（It is not shown）And reduce heater 140 generation heat amount or at least from heating
Device 140 is delivered to the amount of the heat of coffee bean 10.Meanwhile, controller 130 can continue the VOC of the release of coffee bean 10 reality
Be worth desired value between comparison, so as to monitor be directed to heater 140 operation regulate whether already lead to actual value pair
Should can correspondingly it be readjusted in expected value, the after this operation of heater 140, as technical staff will be understood that
's.
In one embodiment, controller 130 is suitable to the adjustment heating dress in the case where said deviations exceed predetermined threshold
140 are put, to avoid controller 140 from being constantly attempting to adjust the risk of the operation of heater 140.
In one embodiment, baked coffee equipment 100 can store multiple such expected release profiles 20, wherein not
With release profiles correspond to different baking degree and/or different types of coffee bean so that baked coffee equipment 100 can be with
Coffee bean by controller 130 for specific baking degree or numeric type is accurately controlled, to realize especially consistent baking
As a result.
It should be appreciated that previous embodiment is the non-limiting example of possible arrangement, and many other arrangements are equally suitable
Close；Even if for example, the embodiment of the baked coffee equipment 100 as shown in Fig. 1,3 and 4 uses discrete controller 130
Explain, it is also possible that at least some discrete components form the part of single arrangement.For example, controller 130 can be formed
Part of VOC sensors 120 etc..
Baked coffee equipment 100 can be integrated in the coffee brewing for further comprising coffee-mill and coffee brewing level
In equipment.For example, coffee brewing devices can be arranged to is automatically passed to coffee bean grinding by the part of the coffee bean of baking
For grinding in machine, ground coffee is automatically transferred fresh for brewing one glass in coffee brewing level after this
Coffee.Because such coffee brewing devices are well known by themselves, only for it is succinct the reason for, this will not by further in detail
Carefully explain.It should be appreciated that what the specific embodiment of such coffee brewing devices was not critical to the invention, and can
To contemplate any appropriate arrangement of such coffee brewing devices.
The method that Fig. 6 describes the coffee bean in the compartment 110 for bakeing baked coffee equipment 100 according to one embodiment
200 flow chart.This method starts in step 210, and baked coffee equipment 100 is for example by by coffee bean 10 in this step
It is placed in compartment 110 and is initialised, this method proceeds to step 220 after this, provides in a step 220 in the baking phase
Between the VOC to be discharged of coffee bean 10 total amount expection release profiles；If these release profiles are already present on baked coffee
In equipment 100, for example, it is present in as previously explained in data storage elements 135 or is embedded in controller 130, the step
It can omit.In one embodiment, step 220 simply can access appropriate release profiles including controller 130.
Method 200 then proceeds to step 230, in step 230, as explained above, is sensed by user or by such as VOC
The sensor of device 120, wait sensor 125 etc provides the instruction of the gross weight of the coffee bean 10 in compartment 110.Once coffee
The instruction of the gross weight of beans 10 is provided in this way, then method proceeds to step 240, in step 240 the baking of coffee bean 10
Roasting process starts under the control of controller 130.During baking process, the total amount for the VOC that coffee bean 10 discharges is in step 250
In for example monitored by using VOC sensors 120, and release profiles with such as providing in a step 220 in step 260
In the VOC expection total amount that discharges of the indicated coffee bean at particular point in time 10 be compared, the step can be further
Alternatively include heating based on the deviation adjusting between actual VOC release values and expected VOC release values as explained previously
The operation of device 140.
Next, checking whether baking process can terminate in step 270, such as because the VOC that coffee bean 10 discharges
Independent or accumulation total amount reached the desired value for indicating that coffee bean 10 has reached desired baking degree.If situation is simultaneously
It is not that so, then this method returns to step 250 and continues to monitor the VOC releases of coffee bean 10.If on the other hand in step
Determine that the baking of coffee bean 10 has been completed in rapid 270, then method 200 proceeds to step 280, terminate bakee in step 280
Process.
It should be noted that the illustrative and not limiting present invention of above-described embodiment, and those skilled in the art are possible to design
Many alternative embodiments are without departing from scope of the following claims.In the claims, any accompanying drawing mark between bracket
Note should not be construed as limited to claim.Word "comprises/comprising" be not excluded for listing in claim those outside
The presence of element or step.Word "a" or "an" before element is not excluded for the presence of multiple such elements.The present invention
It can be realized by means of the hardware including some different elements.In the equipment claim of some components is enumerated, these components
In several can be by same item hardware-embodied.The minimum thing of some measures is described in mutually different dependent claims
Do not indicate that the combination of these measures cannot be used for benefiting in fact.
Claims (15)
1. a kind of baked coffee equipment（100）, including：
For accommodating coffee bean（10）Compartment（110）；
Bake element for bakeing the coffee bean in the compartment（140）；
Controller for controlling bake element（130）；And
For monitoring the VOC discharged during bakeing by the coffee bean（VOC）Total amount and to controller
The sensor of the instruction of the amount of the monitoring is provided（120）；
Wherein controller be suitable to receive compartment in coffee bean gross weight indicate and as monitoring VOC total amounts instruction with
The function control bake element of the instruction of the gross weight of coffee bean in compartment, the function defines the coffee during bakeing
Total VOC release characteristics of beans.
2. the baked coffee equipment of claim 1（100）, further comprise the user interface for specifying desired baking degree
（150）, wherein controller is in response to user interface and is suitable to correspond to for specifying baking degree in the amount of the monitoring of reception
Total VOC release characteristics in the case of disable bake element.
3. the baked coffee equipment of claim 2（100）, wherein user interface（150）It is further arranged to controller
（130）The user for providing the gross weight of coffee bean in compartment specifies instruction.
4. the baked coffee equipment of claim 1 or 2（100）, the instruction of the gross weight of coffee bean is by passing wherein in compartment
Sensor（120）There is provided, and wherein controller（130）Suitable for from the compartment during bakeing（110）In total VOC concentration change
Gross weight of the rate more than coffee bean in the time point export compartment of predefined threshold value.
5. the baked coffee equipment of claim 1 or 2（100）, further comprise being used for controller（130）Coffee in compartment is provided
The weight sensor of the instruction of the gross weight of coffee beans（125）.
6. any one of claim 1-5 baked coffee equipment（100）, wherein compartment（110）Further comprise outlet pipe
（117）, and wherein sensor（120）Positioned at in the fluidly connecting of the pipeline.
7. the baked coffee equipment of claim 6（100）, further comprise being arranged to and force gas from outlet pipe（117）
To sensor（120）Pumping device（118）.
8. any one of claim 1-7 baked coffee equipment（100）, wherein controller（130）Suitable for calculating in the baking phase
Between coffee bean discharge VOC cumulant and according to cumulant control bake element（140）.
9. any one of claim 1-8 baked coffee equipment（100）, further comprise being used for controller（130）There is provided
The timer of timing information during bakeing（132）, wherein controller（130）It is suitable to：
It is determined that the VOC total amounts and the deviation of expected total VOC release characteristics of some point in time measurement during bakeing；And
Bake element is controlled in response to identified deviation（140）.
10. any one of claim 1-9 baked coffee equipment（100）, wherein：
Compartment（110）Including entrance（112）；And
Bake element（140）Heated air source including being coupled to the entrance；
Baked coffee equipment further comprises the agitating element being arranged in the compartment（114,116）For during bakeing
Stir coffee bean（10）, wherein controller（130）It is further adapted for controlling agitating element.
11. any one of claim 1-10 baked coffee equipment, further comprises cooling element, wherein controller（130）
It is further adapted for controlling cooling element.
12. a kind of coffee brewing devices, include any one of claim 1-11 baked coffee equipment（100）.
13. one kind bakees baked coffee equipment（100）Compartment（110）In coffee bean（10）Method（200）, this method bag
Include：
There is provided during bakeing as coffee bean gross weight function total VOC release characteristics for coffee bean；
Receive（220）The instruction of the gross weight of coffee bean in the compartment；
Receive the instruction of the total amount for the VOC that coffee bean discharges during bakeing；
Total VOC release characteristics of the instruction and offer of the VOC total amounts of release are compared；And
According to the baking for comparing control coffee bean.
14. the method for claim 13（200）, further comprise calculating the coffee bean during bakeing（10）The VOC of release
Cumulant；And total VOC release characteristics that wherein described comparison step includes by the cumulant with providing are compared.
15. the method for claim 13 or 14（200）, wherein the rate-determining steps are included according to the coffee bean during bakeing（10）
The VOC total amounts of the monitoring of release and the deviation of the total VOC release characteristics provided control the baking of coffee bean.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2014092111 | 2014-11-25 | ||
| CNPCT/CN2014/092111 | 2014-11-25 | ||
| EP15159350.6 | 2015-03-17 | ||
| EP15159350 | 2015-03-17 | ||
| PCT/EP2015/076503 WO2016083148A1 (en) | 2014-11-25 | 2015-11-13 | Coffee roasting apparatus, coffee brewing apparatus and coffee roasting method |
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| Publication Number | Publication Date |
|---|---|
| CN106998947A true CN106998947A (en) | 2017-08-01 |
| CN106998947B CN106998947B (en) | 2020-01-21 |
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| CN201580064177.0A Active CN106998947B (en) | 2014-11-25 | 2015-11-13 | Coffee roasting apparatus, coffee brewing apparatus and coffee roasting method |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US10517422B2 (en) |
| EP (1) | EP3223635B1 (en) |
| CN (1) | CN106998947B (en) |
| PL (1) | PL3223635T3 (en) |
| WO (1) | WO2016083148A1 (en) |
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| WO2020125504A1 (en) * | 2018-12-17 | 2020-06-25 | 咖创意私人有限公司 | Coffee roasting method, device, storage medium, and coffee roaster |
| CN111770711A (en) * | 2018-03-02 | 2020-10-13 | 凯伍德有限公司 | Apparatus for providing brewed beverage |
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| US11566999B2 (en) * | 2018-04-24 | 2023-01-31 | Union College | Spectral analysis of gasses emitted during roasting food |
| WO2020127360A1 (en) * | 2018-12-17 | 2020-06-25 | Société des Produits Nestlé S.A. | Method for roasting coffee beans |
| AU2019408012A1 (en) * | 2018-12-21 | 2021-05-27 | Société des Produits Nestlé S.A. | Apparatus and method for roasting coffee beans |
| EP3669660A1 (en) * | 2018-12-21 | 2020-06-24 | Société des Produits Nestlé S.A. | System for roasting coffee beans |
| AU2019410254A1 (en) * | 2018-12-21 | 2021-05-27 | Société des Produits Nestlé S.A. | Apparatus and method for roasting coffee beans |
| IT201900006877A1 (en) * | 2019-05-15 | 2020-11-15 | Gruppo Cimbali Spa | Method for recognizing a coffee type |
| CA3171336A1 (en) * | 2020-05-11 | 2021-11-18 | Flavienflorent Dubief | Method to roast coffee beans |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN106998947B (en) | 2020-01-21 |
| US20170319002A1 (en) | 2017-11-09 |
| EP3223635B1 (en) | 2020-10-28 |
| WO2016083148A1 (en) | 2016-06-02 |
| US10517422B2 (en) | 2019-12-31 |
| PL3223635T3 (en) | 2021-04-19 |
| EP3223635A1 (en) | 2017-10-04 |
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